Meneer Wateetons on Curaçao!

I am very very véry excited to announce that Meneer Wateetons is coming to Curaçao!

Meneer is a Dutch guy whom I met last year when attending one of his sausage making workshops. I knew him from his columns in Elle Eten and one of his books called Handboek voor de Vinex Jager, a very funny book about modern-day hunting. He also turned out to teach all kinds of culinary workshops when not busy writing. And that’s where it all started.

People tend to be easier to persuade to come and visit you when you live on a Caribbean island than instead of let’s say, Almelo. So I used this knowledge to my advantage. Meneer is packing his bags as we speak. I am not sure whether Meneer will have time to work on his tan though, because he has quite a busy schedule. I will tell him when he gets here.

So if you are interested in learning cooking techniques like sausage making, fermenting and smoking, this is your chance! From August 22 through 26 Meneer will teach a different workshop each day. You can sign up for 1, 2 or all them. It’s up to you.

If I had you at ‘Meneer’ you can register here or send an email to: info@wild-cooking.com. If not, do read on for more information about the workshops.

During this workshop you’ll learn the theory of making fresh sausages. What’s in a sausage, where do you buy the ingredients, what kind of funny things can you do with the casings? Then you’ll bring what you just learned in to practice by preparing a number of fresh sausage variations. Of course, you’ll get to taste these at the end of the class.

First, we talk about theory: farce, dough, aspic, materials, pitfalls and variations. Learn the difference between a terrine, pâté, pie and pot pie, and between ballotin and galantine. Then you get to practice. Under the guidance of Mr. Wateetons, every particpant creates a pâté for which you can use all your creativity, both in terms of taste and design. Because pâté must cool well and the flavors need to develop before you can eat it, you will take it home with clear instructions on how to finish it.

Mr. Wateetons, author of the “About Rot” fermentation handbook, teaches you all about food fermentation in one evening. You will find out that no meal passes without eating something fermented, and that self-fermentation is easy, fun, delicious and adventurous. Of course you will put the newly acquired techniques into practice. Because fermentation takes time, you will take the prepared food home to complete the fermentation process.

Depending on what the hunt will bring us, you will learn all about one of Curaçaos most common animals: its life, death, tasty parts to eat and of various ways to prepare it. From boning, to cooking and eating of course.

Would you like to register now? Then please do so by using this link or send an email to: info@wild-cooking.com.

Last but not least, Meneer and I are very thankful to our sponsors TUI and Chogogo. Thank you for your support to help us put Curacao on the culinary map. We really appreciate it!